Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing

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Abstract
The genus Capsicum (Fam. Solanaceae) was known to ancient cultures and was more recently historically associated with the discovery of the New World. This genus provides many species and varieties used in flavoring foods popular in the cuisines of many parts of the world. From the pungent chilli to the colorful paprika and the bell pepper, with its remarkable aroma, the genus is of great interest for its chemistry, sensory attributes, and physiological action. The Capsicums, among the spices, are second only to black pepper in trade both in volume and value. The production of the different pungency forms, the processed seasonings, and the concentrated oleoresins, through technologically advanced processes and in specified standard grades, are critically reviewed. The pungency of Capsicum fruits, its evaluation, chemical structure relationship, its increasing acceptance and preference by a variety of populations are of great research interest. The wide traditional use in the growing regions and its intense physiological effects have attracted the attention of researchers of many different disciplines. These aspects are reviewed in four sequential parts. Part I deals with history, botany, cultivation, and primary processing.